You only have to look at this mouthwatering minestrone to feel it doing you good. What a great meal for the cooler months. Just finish it off with some Meredith Dairy Chévre and you’ve created the perfect winter soup.
Serves 6 people
2tbsp Olive Oil
1 Onion, Finely Chopped
500g Root Vegetables, Cut Into 2cm Pieces
2 Garlic Cloves, Finely Chopped
3 Rosemary Sprigs, Leaves Picked And Chopped
100g Smoked Speck Or Bacon, Chopped
2 Litres Stock
125g Dried Pasta
100g Green Beans, Cut Into 1cm Pieces
1 Can Cannellini Beans, Drained
1 Bunch Kale, Shredded
Sea Salt And Freshly Ground Pepper
150g Meredith Dairy Chévre, Broken Into Small Pieces
Heat oil in a large pan over a medium heat and fry onion until soft. Add garlic, rosemary and smoked speck/bacon to pan and cook for 2 minutes.
Add root vegetables, cook, stirring well for 2 minutes. Add stock and gently simmer for 10 minutes, add pasta, cook until al dente, then add green beans, cannellini beans and kale.
Simmer for 5 minutes, season well with salt and pepper, add Chévre, gently stir through and serve.